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Poster: bbbrew Date: Feb 24, 2010 7:28pm
Forum: GratefulDead Subject: Re: Belgian Ale

Tasty link Capt.. Plum out of Belgians in the home cellar tho. Anything from Ommagang, Allagash, or Cantillion would be mighty fine. Im in a restocking the cellar phase now.
Ill settle for my Smokestack Lighting Wee Heavy tonight. Cool post. I do so enjoy pairing brews with the DEAD.

Attachment: LostStarLable-2.jpg

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Poster: DeadRed1971 Date: Feb 25, 2010 2:58pm
Forum: GratefulDead Subject: Re: Belgian Ale

Ironic. My newest brew is a smoked porter I named Smokestack Lightning Porter. 65% Weyermann smoked malt in the grain bill. The inspiration was Road Dog Porter from Flying Dog brewery, brewed in the same brewery of the aforementioned Wild Goose in Frederick, Maryland. Mine is heavier in smoke than Road Dog though.

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Poster: bbbrew Date: Feb 25, 2010 6:33pm
Forum: GratefulDead Subject: Re: Belgian Ale

Ha, thats pretty cool about the name. Just started working on the label. With 65% of the grist smoke malt, Id say your stack is mighty smokier than than mine. Being a Wee Heavy, I used Simpsons Peated malt. This is the grist.

Pale Malt 75.4%
Cara-Pils 2.9%
Ashburne 5.8%
Chrystal 30L 5.8%
Chrystal 75L 5.8%
Chocolate Malt 1.4%
Roasted Barley 1.4%
Light Peated Malt 1.4%

10 gal. batch 8% abv.
Wyeast Strong Scottish yeast

Ill cut the peat and the chocolate in half on the next round and up the chrystal 30.

I make a production Scotch Porter with 15lbs and 18lbs of Peated and Rauch respectively, for a 17 bbl. batch. A little bit of those two malts go a LONG way.

Happy brewing to ya, Cheers